Autumn ... and it’s so bad that the weather is changing - it’s noticeably colder, piercing winds, autumn rains and slush ... and more and more often I want to include in the menu hot, warming body and soul, dishes, soups for example. Thick, rich, hearty, fragrant ... still worth continuing?
For example, suppose a pea soup with smoked ribs is an ideal, classic combination of a bright taste and an appetizing aroma.
Having prepared this soup once, it will immediately please with its original taste and smell and, possibly, will become a frequent guest at your table. In addition, its affordable, quick and easy way of cooking captivates - this is just a godsend for any housewife seeking to diversify the everyday menu of her household.
Dry peas should be washed well in several waters. Finally, soak in cold water and leave for several hours to swell.
If you have whole grains of peas, then it is best to do this in the evening; Well, crushed grains are enough to soak just 2-3 hours.
Before cooking, already swollen peas must be washed again and thrown into a colander.
This procedure should not be neglected, because with soaked peas, firstly, the soup will cook much faster. And secondly, there is an opinion that this is how we get rid of “flatulence” provoked by peas - it's already nice, isn't it ?!
Smoked ribs should be washed a little, and then cut along the bones into portioned slices - so later it is more convenient to work with them, and simply put them in a pan without any difficulties.
Measure the right amount of water and pour into the pan.
Insert chopped slices of smoked ribs, peeled onions, carrots and a celery stalk there.
Bring to a boil, then lowering the heat to medium, cook for about half an hour.
Most often, when cooking ribs, foam does not form, but if it does appear, it must be removed with a slotted spoon.
Note: the question is often asked - add or not to add vegetables to the broth when cooking ribs; many don’t do it, because then vegetable frying is still invested anyway ... well, but I add, it seems to me that this makes the soup more saturated and aromatic.
Well, the smoked meats have filled the broth with their taste, it's time to get them together with vegetables that we no longer need.
Pour our soaked peas into the strained, boiling broth and cook for 10-15 minutes. In no case at this stage do not salt, in salt water, peas are cooked much longer.
Cool the ribs a bit to remove the meat from the bones. Cut the meat into small pieces and also send to a pot of peas.
For those who wish, you can leave a few smoked ribs uncooked from the bone - my husband, for example, loves to nibble them so much later.
While the peas are cooked, we proceed to cook the fry. To do this, peel the onions and carrots.
And then chop: onion into small cubes, and carrot into small cubes ... well, I like it that way, but in principle you can grate it or cut into cubes like onions - the choice is individual, whoever likes it.
Heat vegetable oil in a skillet. After lowering the heat, first fry the onions until softened, and then add the carrots and darken for a few minutes. I do not recommend strongly frying, so as not to interrupt the smoked taste in the soup.
Peel, wash and cut the potatoes into small pieces, cubes or straws - the choice is yours.
While we were engaged in vegetables, it was time to try peas, i.e. the degree of its boiling. If it is already soft, but still felt, as they say, on the tooth - it's time to add potatoes and fry.
During the cooking, some of the water boiled away and pea soup with smoked ribs after adding all the ingredients may seem too thick. In this case, you just have to add some amount of water to the desired density of the soup. And also put bay leaf and salt to taste.
Cook further until the potatoes are ready, it is somewhere else for about 10 minutes.
Note: if you like more boiled peas, like porridge, leave for another 10 minutes and only then add vegetables.
As it is ready, add chopped greens - dill, parsley - whatever you like, cover and let it brew for 15 minutes before serving.
So our pea soup with smoked meat is ready. Bon Appetit!